Peach Sauce K.Desserts (Sauces and Toppings) No.001
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|Yield: 100 Portions Each Portion: 3 Tablespoons|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | 1. Combine sugar,starch,and salt |
|anulated | | | in mixer bowl,mix at low speed |
|Starch, Pregelatiniz| 3OZ|10.67 Tbsp| until well blended. |
|ed | | | DO NOT WHIP. |
|Salt | | 1.00 Tspn| |
|--------------------|----------|----------|-----------------------------------|
|Peaches, Canned | 6LB 12OZ| 3.00 Qrt | 2. Drain peaches,reserve juice |
| | | | for use in Step 3. Chop |
| | | | peaches;set aside for use in |
| | | | Step 4 . |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 2.75 Qrt | 3. Add liquid gradually to dry |
| | | | mixture at low speed;scrape |
| | | | bowl. Continue mixing until |
| | | | smooth. |
|--------------------|----------|----------|-----------------------------------|
|Lemon Juice | | 0.50 Cup | 4. Fold peaches and lemon juice |
| | | | into thickened mixture. |
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NOTE: 1. In Step 1, 3 oz (10 2/3 tbsp) cornstarch may be used for
pregelatinized starch. Combine sugar, starch, and salt; add
to reserved juice and water;bring to boil.(Cont'd on Note 2)
2. Note 1 continued: Cook 5 minutes or until thick and clear;
remove from heat. Follow Step 4.
3. In Step 4, 12 oz lemons A.P. (3 lemons) will yield 1/2 cup
juice.
4. Sauce may be served over ice cream, pudding, or plain
cake squares.
VARIATION
0. APRICOT SAUCE: Follow Step 1.In Step 2, omit peaches; use
6 lb 12 oz (1-No. 10 cn) canned apricots. Follow Steps 3
and 4.